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cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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This sweet tamale pie has a ground beef and green chile filling topped with cornbread batter loaded with more chiles and Mexican cheese for a crowd-pleasing dish for dinner or pot lucks.
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An easy recipe for country-style pork ribs rubbed with cumin, onion, garlic, and chipotle and ancho chile powders, then grilled on the barbecue.
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Sophie Dahl calls this a "good date dinner" because it's elegant yet easy. The Mediterranean-style salsa on the fish a mix of olives, tomatoes, basil, and lemon juice would be equally delicious on its own as a salad.
cooking.nytimes.com
Mushrooms make a great filling for tacos and quesadillas Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms You can use cremini or white button mushrooms or oyster mushrooms for this dish.
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The dill, fish sauce, and scallions in this round omelet may seem like an overly bold combination, but the result is surprising. It's also adaptable: eat it for breakfast or as a quick, light supper.
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"The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat," says Brian Perrone.
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
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Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.
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Get Flank Steak with Salsa Verde Recipe from Food Network
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Get Grilled Swordfish with Salsa Verde Recipe from Food Network